Smoked salsa takes all your favorite salsa ingredients (fresh tomatoes, jalapeños, onion and garlic) and kicks them up a notch by infusing them with smoke. Adding the subtle touch of smoke creates another level of flavor.
Table of Contents
Smoked Salsa Recipe
Smoked tomato salsa takes just seven ingredients and one hour to make. This smoked salsa recipe is perfect during the summer months when you have a bountiful supply of fresh tomatoes and peppers to use up. Don’t have a garden? No sweat. Store bought works just as well.
You only need the same basic vegetables non-smoked salsa recipes, such as tomatillo red chili salsa, requires: fresh tomatoes, jalapeños, onion, garlic, cilantro, lime juice and salt.
Best Uses For Smoked Salsa
We put homemade salsa on everything. Here are some ideas to get you thinking:
- Air Fryer Tortilla Chips with salsa, smoked queso and 4-ingredient guacamole
- Egg Recipes
- All Things Mexican – taco recipes, burritos, nachos, etc, Tacos al Carbon.
- Carne Asada Recipes – Carne Asada Nachos, Carne Asada Fries, Street Tacos and Carne Asada Tacos
- Refried Bean Dip
- Instant Pot Carnitas
- Fajitas – Chicken Fajitas and Steak Fajitas
- Birria Recipes – Birra and Birria Tacos
What Are The Best Tomatoes For Salsa?
There are a lot of tomato varieties that you can actually use for making salsa, but Roma tomatoes are at the top of the list. They’re juicy and sweet, both attributes making it a wonderful option for smoked salsa. Other tomatoes to consider using: beefsteak, heirloom, cherry, etc.
- Energy Source – Charcoal, pellets, propane, gas, etc.
- Smoking Wood – Chunks, chips or pellets.
- Grill Basket – If you prefer not to place the vegetables directly on the grill, a grill basket is the way to go.
- Smoker Box – You’ll need one to impart the smoke flavor if using a gas grill.
- If you like thick smoked salsa, use the pulse button on the food processor until your desired thicker consistency is reached.
- For a thinner salsa, run the food processor for about 10-15 seconds to thin out.
- For a lighter smoke flavor, only smoke the tomatoes. You’ll add the other ingredients directly to the blender instead.
- Salsa stored in an airtight container in the refrigerator will last between 5-7 days.
More Smoker Recipes
- 1 Lb Roma Tomatoes, Cut In Half
- ¼ cup Red Onion, Cut Into Wedges (Core Attached)
- 1 Jalapeno, Cut In Half
- 4 cloves Garlic, Peeled
- 1 cup Cilantro, Stemmed
- 1 Lime, Juiced
- Salt, To Taste
- Pre-heat the smoker to 225 degrees F and add your wood of choice.
- Please the tomatoes, onion, jalapeno and garlic cloves directly on the grill grates (or a grill basket) and close the lid. Smoke for 60 minutes, flipping halfway through.
- Remove the vegetables from the grill and let cool. Add cooled vegetables to a blender or food processor along with the lime juice, cilantro and salt. Pulse until the smoked salsa reaches your desired consistency.
- Taste and add extra salt or lime juice, as desired.